February 15, 2015 - 6:26am
An aspiring bread maker
I have tried a few times to make fresh bread with less than poor results. My wife bought me a bread making course for christmas, not sure if she loves me or just got fed up trying to eat bricks.
Anyway one (edible) loaf under my belt wheeeeeee
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Yay! Is that before or after the bread-making course?
Hey Hawkeye. My first loaves were brick as well. The funny thing is I thought they were good, until I started nailing it.
I started off using commercial yeast with awesome results. Then I moved on to sourdough which I love so much more!!
Here is an awesome link to Jacob Burton. He is where I started my sourdough journey before I hooked up with TFL. He's a totally cool and awesome dude and will help you out so much along the way.
Hope this helps.
http://www.stellaculinary.com/podcasts/video/how-to-make-a-basic-loaf-of-sourdough-bread-video-recipe
Cheers!!
In my case, when I started last fall, it was with basic no-knead loaves using commercial yeast and AP flour. I tried Lahey's recipe plus a couple of others that weren't very different so that I knew I could make a decent loaf before introducing different flours, soakers and porridges to expand my repertoire. I still have many more of these on my "to try" list, but have also recently begun to experiment with sourdough.
Before the bread making course Puff.
Off out today to try and find a fresh yeast supplier
but have also never seen any seemingly compelling argument to suggest it's better than dried for a new or new-ish baker to use. Which is why it's a pretty low priority on my list of things to try.